Bran & Cranberry Muffins


4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.2
  • Total Fat: 5.6 g
  • Cholesterol: 36.4 mg
  • Sodium: 193.8 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.6 g

View full nutritional breakdown of Bran & Cranberry Muffins calories by ingredient


Introduction

Based off of another recipe for Raisin & Bran muffins, these muffins have whole grains, healthy fats, and are tasty too! Based off of another recipe for Raisin & Bran muffins, these muffins have whole grains, healthy fats, and are tasty too!
Number of Servings: 12

Ingredients

    1.25 c. whole wheat pastry flour
    1 c. oat bran
    1/2 c. whole oatmeal-- not instant
    1/2 c. brown sugar
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. ground cinnamon
    1/8 tsp. ground cloves
    2 slightly beaten eggs
    2/3 c. skim milk
    1/4 c. olive oil or canola oil
    1/2 c. dried cranberries (I use unsweetened)

Directions

Preheat oven to 400.

Mix dry ingredients (except cranberries).

In another bowl, mix wet ingredients.

Add wet to dry ingredients and stir just until moist.

Gently fold in cranberries.

Fill muffin tins 2/3 full, and bake at 400 for 15-20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MYSHELLE10.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    These are AMAZING! I used egg substitute instead of eggs as well. Love them! - 4/7/08


  • no profile photo

    Incredible!
    These are amazing. I throw in frozen cranberries instead of dried. Really nutty and good. - 2/27/08


  • no profile photo

    Very Good
    Enjoyed these muffins. Very easy to make. I used the egg substitute instead of eggs. I could have also used Splenda brown sugar as well. Did not have enough dried cranberries on hand, so used cherries instead. Very tasty, and filling. Would definately make them again. - 11/11/07